Exotic chicken curry with fennel

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) (also frozen)
• 3 bulbs of fennel
• 2 cans of tangerine(s)
• 1 can of corn
• 1 cup of cream
• e.g. curry powder
• 1 tbsp coconut cream if needed
• 1 shot of red wine, if needed
• salt and pepper
• 1 tbsp sugar
• 2 tsp cinnamon
• n. B. Spice mix (Indian style)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fits perfectly into the winter kitchen

Many people aren’t familiar with fennel, but it’s truly delicious and worth trying! Clean and finely chop the fennel bulbs (you may want to set aside some of the green parts for decoration). Blanch in boiling salted water for a few minutes until the fennel is tender. Drain and collect the cooking water in a large pot. Cut the chicken breast fillets into thin strips or dice them (this works best when semi-frozen). Brown them vigorously in hot fat and dust generously with curry powder. Deglaze with the fennel cooking water and cream, and season with enough curry powder to create a strong, distinct curry flavor. Add the roasted meat, fennel, mandarins, and corn (with the appropriate liquid if desired). Season to taste with pepper, salt, spice mixture, 1 tablespoon of sugar, and 2 teaspoons of cinnamon. If you like, add 1 tablespoon of coconut cream and a splash of red wine. This dish can be served either as a vegetable stew or with rice as a side dish.